Brie & Raspberry Phyllo Cups

Top 3 reasons why this is one of my favorite “go-to” appetizers:

  • The recipe only calls for three ingredients
  • Total prep time is about five minutes
  • It is a guaranteed crowd-pleaser.

I know that there are far more creative ways to use mini phyllo tart shells, but the brie+berry combination is still one of my hands-down favorites.  And apparently my friends agree, because look out — these little guys will disappear before you know it.  :)

Brie & Raspberry Phyllo Cups

You will love this beautiful yet simple Brie & Raspberry Phyllo Cups recipe. A bright and cheery treat appropriate to serve at any special occasion.

Ingredients:

1 package (1.9 oz.) mini phyllo tart shells
6 oz. brie, rind removed
15 raspberries

Directions:

Preheat oven to 350 degrees.

Place the tart shells on an ungreased baking sheet. Measure 1 teaspoon brie, and carefully place it in a tart shell. Top with one raspberry. Repeat with remaining shells. Bake for 5-8 minutes, or until brie is melted. Serve immediately.

Ali’s Tip:

These would of course also be delicious with any other berries, or berry jams/spreads.

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Comments

  1. Summer — August 12, 2011 @ 10:42 pm (#)

    Oooo! So temptingly easy, tasty, and cute!

  2. leaf (the indolent cook) — August 12, 2011 @ 10:52 pm (#)

    Simple and sounds scrumptious. My kind of crowd-pleaser!

  3. Bev Weidner — August 13, 2011 @ 7:46 am (#)

    Dear. Mama.

    I am SO on this as soon as I can regain vision from the glory. Delish!

  4. Shari @ Chicago Cuisine Critique — August 13, 2011 @ 7:53 am (#)

    These look awesome! The perfect app.

  5. Amber Shea @Almost Vegan — August 13, 2011 @ 10:43 am (#)

    Beautiful! Perfect summer party food.

  6. Cassie [Bake Your Day] — August 13, 2011 @ 11:44 am (#)

    These are beautiful, I can see why they could quickly become a “go-to” appetizer!

  7. pietra — August 13, 2011 @ 6:35 pm (#)

    SO CUTE!

  8. Jo@jocooks — August 13, 2011 @ 7:21 pm (#)

    Well I’m all about simplicity, and you can’t get any simpler than these. They look divine!

  9. Andysnat — August 14, 2011 @ 12:29 am (#)

    How do you pronounce the “Phyllo” in Phyllo pastry? Is it a short “i” like in Philadelphia?

    Or is it like the “i” in Filo Pastry.

    Enquiring (British) minds want to know !!

  10. Alex — August 16, 2011 @ 8:12 am (#)

    Oh My! These are wonderful…..brie is my weakness…i love it so much!
    Thanks for the awesome recipe!

  11. Sarah @ a dash and a pinch — August 18, 2011 @ 1:45 pm (#)

    These look so cute! I think I might have to throw a party JUST to have an excuse to make these.

  12. Lisa @ www.bakedinmaine.com — August 19, 2011 @ 6:58 pm (#)

    O. M. G. those little “tarts’ look scrumptious!

  13. Dorrina — February 22, 2012 @ 9:19 pm (#)

    Are the raspberries added before baking or after? Just wondering about baking the raspberries.

  14. Carla — April 16, 2012 @ 12:49 pm (#)

    I just found your blog when Googling ‘brie raspberry phyllo cups’ – I had them at a wedding last weekend and wanted to know how to put them together. Thanks! Great post and lovely pic :)

  15. Erin — September 8, 2012 @ 8:35 pm (#)

    Holy cow these look decadent and delicious. I know many people who would LOVE these.

    Erin – ekcantcook.blogspot.com

  16. Jolie — December 12, 2012 @ 12:49 pm (#)

    Do you bake the raspberries or add afterwards?

    Thanks- they look awesome and would love to make this weekend for a holiday party